A coworker is wondering if she can make "homemade" chicken soup using a rotisserie chicken from the grocery store. She also wants to use the thick "home style" noodles that you find refrigerated or frozen (Reames?). Be specific with amounts and instructions please, as she doesn't do a lot of cooking.

Chicken Noodle Soup All homemade chicken noodle soup recipes are good, but I like this one best because it uses lots of vegetables and my favorite sea salt.The Rotisserie chicken breast gives this chicken soup a deeper flavor. Be sure to taste the soup before you season it. I recommend Maldon sea salt, because it has a wonderful flavor and you don't need to use too much of it.

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.

Add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer.

(Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

This is the ONLY way I make chicken and dumplings. I only use a deli rotisserie chicken. So good. It's not soup, but we like it better. Even the little grandchildren ask for this. CeCe

Chicken and Dumplings

Use a rotisserie chicken from the grocery store deli for this. Just get the plain roasted one, or garlic roasted. Do not use the BBQ or lemon-pepper chickens. Using a roasted chicken, rather than raw chicken, adds a big flavor boost. Quite by accident, I grabbed the beef bullion cubes instead of the usual chicken bullion when making this one day. The flavor depth this added was just fantastic!

Dumplings:2 1/4 cups flour3 t. baking powder1 t. salt1 1/4 cup milk Remove any twine holding chicken together. Put the chicken in a large (wide) kettle and break apart. Fill pot with water to just cover the chicken. Add the next seven ingredients. Bring to a boil and gently simmer for about 2 hours. Remove from heat; strain broth into a large bowl. Cool the chicken and cooked vegetables until you can easily handle. Pick all the chicken from the bones. Set aside. Discard skin, bones, and vegetables. Optional: When broth cools, refrigerate so fat can be skimmed from the top and discarded. Add chicken to the strained broth and bring to a boil. Combine the dumpling ingredients by gently mixing just enough to hold together. Do not over-mix. Dumplings should be rather moist. Drop by large spoonful into simmering broth. Do not crowd the pan. Cover (use a glass lid if you can) and simmer gently for 20 minutes. Do not lift the lid during the cooking time.

This is the ONLY way I make chicken and dumplings. I only use a deli rotisserie chicken. So good. It's not soup, but we like it better. Even the little grandchildren ask for this. CeCe

Chicken and Dumplings

Use a rotisserie chicken from the grocery store deli for this. Just get the plain roasted one, or garlic roasted. Do not use the BBQ or lemon-pepper chickens. Using a roasted chicken, rather than raw chicken, adds a big flavor boost. Quite by accident, I grabbed the beef bullion cubes instead of the usual chicken bullion when making this one day. The flavor depth this added was just fantastic!

Dumplings:2 1/4 cups flour3 t. baking powder1 t. salt1 1/4 cup milk Remove any twine holding chicken together. Put the chicken in a large (wide) kettle and break apart. Fill pot with water to just cover the chicken. Add the next seven ingredients. Bring to a boil and gently simmer for about 2 hours. Remove from heat; strain broth into a large bowl. Cool the chicken and cooked vegetables until you can easily handle. Pick all the chicken from the bones. Set aside. Discard skin, bones, and vegetables. Optional: When broth cools, refrigerate so fat can be skimmed from the top and discarded. Add chicken to the strained broth and bring to a boil. Combine the dumpling ingredients by gently mixing just enough to hold together. Do not over-mix. Dumplings should be rather moist. Drop by large spoonful into simmering broth. Do not crowd the pan. Cover (use a glass lid if you can) and simmer gently for 20 minutes. Do not lift the lid during the cooking time.